小麦胚芽蛋白糖基化反应改性的研究  

Study on wheat germ protein modified by Maillard reaction

作　　者：牛丽亚[1,2] 姜绍通[2] 潘丽军[2] 翟颖丝[2] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品工业科技》2013年第8期257-261,共5页Science and Technology of Food Industry

基　　金：国家"863"项目(2010AA101503);"十二五"国家科技支撑计划项目(2011BAD02B02)

摘　　要：以葡聚糖为糖基供体,采用糖基化反应对小麦胚芽蛋白进行改性。通过单因素实验摸索和正交实验优化确定了改性的最佳工艺条件:底物浓度2%,蛋白∶葡聚糖=1∶1,pH11,温度110℃,时间20min。在此条件下,接枝度达到11.27%,产物溶解性达到85.91%。反应产物在激发波长347nm,发射波长422nm处有最大荧光强度,且随着反应时间的延长,荧光强度增大,符合美拉德反应产物的荧光特征。傅立叶红外分析(FTIR)结果证实了葡聚糖以共价键的形式接入了小麦胚芽蛋白。Wheat germ protein was modified by Maillard reaction with dextran. The optimum condition was set through single factor experiments and orthogonal optimization experiments. Under the condition （substrate concentration of 2%, protein ：dextran =1：1, pil11 ,temperature 110℃ ,time 20rain） ,the DS reached 11.27% and NSl was 85.91%. The conjugates had the strongest florescence intensity when emission was 347nm and the excitation was 422nm. And florescence intensity increased following the reaction time increased. The FTIR analysis of the pure sample showed the same conclusion that dextran was glycated to wheat germ protein.

关 键 词：小麦胚芽蛋白 葡聚糖 糖基化反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]